Ingredients
Equipment
Method
- Step 1: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the tri-color coleslaw mix and sauté for 3-4 minutes, until it starts to wilt and tenderize.
- Step 2: Add the shredded cooked chicken to the pan with the coleslaw. Cook for another 2-3 minutes to warm through and meld flavors. Season generously with salt and pepper. Transfer the filling to a bowl and let it cool slightly.
- Step 3: Lay an egg roll wrapper on a clean surface, positioning it like a diamond with one point facing you. Scoop about 1/4 to 1/3 cup of the cooled chicken and coleslaw filling horizontally across the center of the wrapper, leaving some space on the sides.
- Step 4: Fold the bottom point of the diamond snugly over the filling. Then, fold in the left and right sides towards the center. Roll it up tightly from the bottom towards the top point. Before finishing the roll, moisten the top corner with a little water to create a seal.
- Step 5: In a skillet, pour about 3/4 inch of vegetable oil. Heat it to 350-375°F (175-190°C). Carefully place egg rolls into the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes per side, until beautifully golden brown and crispy on all sides.
- Step 6: Transfer fried egg rolls to a plate lined with paper towels to drain any excess oil. Serve hot with your favorite dipping sauces, such as sweet chili sauce or creamy ranch.
Notes
Substitutions & Additions: For protein swaps, try cooked shredded pork, ground turkey, shrimp, or for a vegetarian option, shredded tofu or extra mushrooms. Add red pepper flakes or hot sauce to the coleslaw mix for a kick. For an Asian flair, incorporate a splash of soy sauce, a teaspoon of grated fresh ginger, or a hint of sesame oil. For a BBQ zing, mix in a tablespoon or two of your favorite BBQ sauce. A dollop of cream cheese or a sprinkle of cheddar cheese can add richness. Popular dipping sauces include sweet chili, plum sauce, honey mustard, zesty peanut sauce, or a simple soy-ginger dipping sauce.
Tips for Success: Avoid overfilling the egg rolls; stick to the 1/4 to 1/3 cup measurement to make rolling easier and prevent bursting during frying. Ensure the wrappers are tightly sealed with water. Maintain the oil temperature between 350-375°F (175-190°C) for crispy, evenly cooked egg rolls; an oil thermometer is helpful. Do not overcrowd the pan; fry in batches to keep the oil temperature consistent. The chicken and coleslaw filling can be prepared up to a day in advance and stored in an airtight container in the fridge.
Storage & Reheating: Store cooled, cooked egg rolls in an airtight container in the refrigerator for up to 3-4 days. To reheat and restore crispiness, use an air fryer at 350°F (175°C) for 5-7 minutes, or a conventional oven at 375°F (190°C) for 10-15 minutes. Microwaving is not recommended as it will make them soft. Uncooked egg rolls can be prepared up to the rolling stage, then frozen in a single layer on parchment-lined baking sheet until firm (about an hour), then transferred to a freezer-safe bag for 2-3 months. Fry directly from frozen, adding a few extra minutes to the cooking time, or thaw slightly first.
Baking/Air Frying Option: For a lighter alternative, preheat your oven to 400°F (200°C). Lightly brush the rolled egg rolls with a little oil, then bake for 15-20 minutes, flipping halfway through, until golden brown and crispy. An air fryer also works wonderfully at 375°F (190°C) for about 8-12 minutes.